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Pâtisserie and Baking Diploma Program

The Le Cordon Bleu Pâtisserie and Baking Diploma is designed to help you prepare to explore pastry industry. You can spend a significant amount of time in our commercial kitchens practicing and perfecting your skills. Experienced chefs can demonstrate baking and pastry proficiencies and mentor you as you develop your creativity.

This hands-on program is all about food. You can dive right in and being to learn.. As you practice precision techniques, you’ll produce an assortment of basic to advanced bakery goods, pastries and centerpieces.

What You Can Do Here

Understand fundamental baking principles and skills

Study theoretical knowledge for basic competency

Acquire a well-informed perspective through exposure to the different styles of our chef-instructors

Experience New Horizons: International Pastries, Cake Formula and Assembly

Explore the world of classical European desserts, and the art of assembling, finishing, and decorating cakes with various fillings and icings. As part of this baking certificate program, you can work hands on to create:

Focus on plated desserts; move on to grander scale centerpieces and wedding cakes:

Tempering chocolate, piping, and preparing sauces and garnishes.

Pâtisserie and Baking Market Basket practical.

More elaborate decorations with pastillage, chocolate, gum paste, cooked sugar, nougatine, and marzipan as you gain the skills to produce celebration cakes.

Create candies, showpieces, and centerpieces.

* This program is offered as a 12 month Certificate in Le Cordon Bleu Patisserie and Baking at the Le Cordon Bleu campuses in Atlanta, Austin, Boston, Chicago, Dallas, Las Vegas, Minneapolis/St. Paul, Portland, Sacramento, San Francisco, Scottsdale, Seattle, and St. Louis. (In Los Angeles, Miami and Orlando this program is officially known as the Diploma in Le Cordon Bleu Patisserie and Baking.)

Get a Real-World Perspective: Externship I and II

Bring it all together and put your skills into practice in an actual business environment:

Work alongside pâtisserie and baking professionals.

Refine your skills and creativity.

Gain irreplaceable immersion in the industry with 180 hours of progressive work-place experience.

Stay with the same site or explore somewhere new for your second externship.

* The 9 month certificate program offered in Boston, Sacramento, Seattle, and St. Louis, includes one externship course (90 hours).

Possible Careers*

Pastry Cook

Pastry Chef

Baker

Pastry Assistant

Baker/Decorator

Cake Decorator

Assistant Pastry Chef

Baker/Manager

Baker/Retail

Bakery Service Team Member

Cake Baker

Cook II

Executive Pastry Chef

Head Baker

Kitchen Manager/Baker

Morning Baker

Overnight Baker

Owner

Pastry Chef/Runner

Pastry Chef/Specialty Chef

Pastry Instructor

Pastry Plater

* Upon completion of the program, graduates should have the skills needed to pursue career opportunities in the culinary industry at an entry level. The various titles of “chef” generally apply to more advanced roles in the professional kitchen (for example, Sous Chef, Executive Chef).
Graduates should not expect to become chefs upon graduation but are encouraged to work toward becoming a chef through the course of their careers. Le Cordon Bleu cannot guarantee employment or salary.

Terms and Conditions

By providing your mobile number, you agree to receive text messages from Le Cordon Bleu via its mobile text message provider. You may opt out of receiving messages by texting the word STOP to 94576, or simply reply with the word STOP to any text message you receive from Le Cordon Bleu.

While CEC or its mobile text message provider will not charge end users for receiving/responding to promotional messages, depending on the terms of your mobile phone plan, you may incur a cost from your mobile service carrier to receive and respond to any promotional text messages (standard messaging and data rates/fees and other charges may apply). Charges will appear on your mobile phone bill or will be deducted from pre-paid amounts. Current participating/supported carriers are: Alltel, AT&T, Boost, Cellcom, Cellular One, Cellular South, Cincinnati Bell, Cricket, Element Wireless, Golden State Cellular, iWireless, Metro PCS, Nextel, nTelos, Plateau Wireless, Sprint, T-Mobile, US Cellular, Verizon Wireless, Viaero Wireless, Virgin, and more.

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Gainful Employment and Other Student Disclosures

Below you can find placement rates and other information tailored to your chosen campus and program. Certain disclosures are published on this website to assist students in understanding the facts about their programs.

To see Gainful Employment and other disclosures, start by selecting a location or Online from the dropdown below:

*Le Cordon Bleu in North America had more culinary graduates in the USA than any other national network of culinary schools, for the years 2006 to 2011. Source: IPEDS.

Program offerings may vary by campus. Not all programs are available to residents of all states. Credits earned at Le Cordon Bleu are unlikely to transfer externally, but Le Cordon Bleu credits will transfer within Le Cordon Bleu if you choose to continue on and pursue a higher degree program with us.

Find employment rates, financial obligations and other disclosures at chefs.edu/disclosures.Le Cordon Bleu cannot guarantee employment or salary.
Please visit this link for state licensing information and relevant complaint procedures.
Le Cordon Bleu® and the Le Cordon Bleu logo are registered marks of Career Education Corporation in North America for educational services.